Recipe: Pâté de Thiérache

Name: Pâté de Thiérache
Prep time: 20 min
Cook time: 180 min
Total time: 3080 min
Yield: 8 servings
Cuisine: French
Ingredients: For a pâté serving 6 to 8 people:2.6 lb (1.2 kg) of lean ground farm pork; 10.5 oz (300 g) of salted fatty lard, chopped; 10.5 oz (300 g) of ground veal; 2.8 oz (80 g) of half-salt breast cut into small mirepoix (small dice); 6 strips of smoked lard cut thinly; 1 large onion, thinly sliced; 2 eggs; Seasonings:0.2 oz (5 g) of thyme flowers; 1 bay leaf; 1 fl oz (3 cl) of cognac; 0.5 oz (15 g) of cornstarch (potatoes); salt, ground pepper and 1 teaspoon of mixed spice

By chef patrick Asfaux 5/5 (2 reviews)

Prep 20 min

Cook 180 min

Rest 48h

Total 51h20

Servings 8 serv.

Here is a recipe from Thiérache, a region very well known for its cattle farms located in the far northeast of Aisne (le nouvion en thiérache)

Ingredients for 8 servings

Adjust for

servings

For a pâté serving 6 to 8 people:

2.6 lb (1.2 kg) of lean ground farm pork
10.5 oz (300 g) of salted fatty lard, chopped
10.5 oz (300 g) of ground veal
2.8 oz (80 g) of half-salt breast cut into small mirepoix (small dice)
6 strips of smoked lard cut thinly
1 large onion, thinly sliced
2 eggs

Seasonings:

0.2 oz (5 g) of thyme flowers
1 bay leaf
1 fl oz (3 cl) of cognac
0.5 oz (15 g) of cornstarch (potatoes)
salt, ground pepper and 1 teaspoon of mixed spice

Step-by-step directions

The day before:

1 In a large mixing bowl, place all the ground meats, then add the peeled and thinly sliced onion, the 2 whole eggs, the cornstarch, the thyme flowers, the cognac, salt slightly (because of the lard), pepper with ground pepper and add the teaspoon of mixed spice.
Then with your clean hands, incorporate all the elements thoroughly to obtain a compact mixture both in appearance and color. Incorporate with a wooden spatula the small lardons of breast.
Then cover with plastic wrap and refrigerate overnight. This will allow all the flavors to blend.
The next day:

2 Preheat your oven to 355°F (180°C) (th6).